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21. 发明授权

US06391367B1 Method for the preparation of alimentary soft granular caviar 失效
标题翻译：食用软粒状鱼子酱的制备方法
公开(公告)号：US06391367B1
公开(公告)日：2002-05-21
申请号：US09400405
申请日：1999-09-21
申请人： Robert G. Khatchatrian , Asmik Aroutiounian , Tigran Khatchatrian
发明人： Robert G. Khatchatrian , Asmik Aroutiounian , Tigran Khatchatrian
IPC分类号： A23L300
CPC分类号： A23L17/35 , A23L29/284 , A23V2002/00 , A23V2250/5488 , A23V2250/5432 , A23V2250/5118
摘要： A method and an apparatus for preparing an alimentary granular soft caviar similar to black (granular) caviar. The method involves the preparation of a mixture containing an albuminous colloid, water, and alimentary gelatin to form the grains, exposing the grains to tea water, dye-stuff, salt solution and gustatory components. The grains of caviar are obtained by supplying the mixture under pressure through gauged channels to a cavity with heated vegetable oil in its upper section, separating and washing the grains, tanning the grains in a tea extract, water washing, washing with salt solution, introducing to the product of a gustatory component in an amount not less than 10% of the total weight of the product and mixing the grains with vegetable oil. The albuminous colloidal solution is soy milk, foremilk of mammals, or a mixture of these components, a mixture of cow/soy milk, or whey of soy or cow milk. The grains are dyed by immersion in an extract from the rind of green walnuts.
摘要翻译：用于制备类似于黑色（粒状）鱼子酱的消化粒状软鱼子酱的方法和装置。该方法包括制备含有白蛋白胶体，水和营养明胶的混合物以形成谷物，将谷物暴露于茶水，染料，盐溶液和味觉组分。鱼子酱的颗粒是通过在压力下将混合物通过测量的通道供给到其上部具有加热的植物油的空腔中，分离和洗涤谷物，鞣制茶提取物中的谷物，水洗涤，用盐溶液洗涤，引入以不少于产品总重量的10％的量的味觉成分的产品，并将谷物与植物油混合。白蛋白胶体溶液是豆奶，哺乳动物的前兆，或这些组分的混合物，牛/豆浆或大豆或牛奶的乳清混合物。通过浸泡在绿色核桃皮中的提取物中将颗粒染色。

22. 发明授权

US06387430B1 Food preparation and packaging process 失效
标题翻译：食品准备和包装过程
公开(公告)号：US06387430B1
公开(公告)日：2002-05-14
申请号：US09363253
申请日：1999-07-28
申请人： Thomas D. Gillette , L. Jay Andersen , Mikhail Goldenshtein
发明人： Thomas D. Gillette , L. Jay Andersen , Mikhail Goldenshtein
IPC分类号： A23L300
CPC分类号： A23L3/165 , A23L5/13 , A23L5/17 , A47J27/16
摘要： Processing techniques for preserving and packaging foods with an extended shelf life that helps overcome the shortcomings of conventional processes. The invention includes four basic innovations—(1) performing the steam cooking and subsequent cooling steps in the same vessel, (2) evacuating the vessel before steam is introduced for cooking, (3) introducing steam into the vessel while the vessel is still under vacuum, and (4) vacuum cooling the cooked food. Accordingly, in one embodiment of the invention, the process includes the steps of placing a food product in a vessel, cooking the food product in the vessel with steam and then cooling the cooked food product in the same vessel without exposing the food product to cooling water or other potential sources of external contamination.
摘要翻译：用于保存和包装具有延长保质期的食品的加工技术，有助于克服常规方法的缺点。本发明包括四个基本创新 - （1）在同一容器中进行蒸汽烹饪和随后的冷却步骤，（2）在蒸汽引入蒸煮之前对容器进行抽空，（3）当容器仍在下面时将蒸汽引入容器真空，（4）真空冷却熟食。因此，在本发明的一个实施方案中，该方法包括以下步骤：将食品放置在容器中，用蒸汽烹饪容器中的食品，然后在同一容器中冷却熟食品，而不将食品暴露于冷却水或其他潜在的外部污染源。

23. 发明授权

US06326039B1 Skinless sausage or frankfurter manufacturing method and apparatus utilizing reusable deformable support 有权
标题翻译：无皮香肠或法兰克福香肠制造方法和设备利用可重复使用的可变形支撑
公开(公告)号：US06326039B1
公开(公告)日：2001-12-04
申请号：US09702972
申请日：2000-10-31
申请人： Robert F. Schiffmann , Ronald Manna
发明人： Robert F. Schiffmann , Ronald Manna
IPC分类号： A23L300
摘要： In a method for the manufacture of frankfurters, hot dogs and other skinless sausage products, a meat emulsion is extruded onto a flexible conveyor belt which is then conveyed through a tube whose internal diameter is equal to the desired diameter of the sausage product plus twice the thickness of the conveyor belt. In a camming type process, the conveyor belt is caused, upon its entry into the tube, to temporarily form a cylinder containing the meat emulsion. The temporary belt cylinder together with the surrounded meat emulsion extrudate is then conveyed through an ultrasonic waveform generator to cook an outer layer of the meat emulsion. The outer layer may be part of the meat emulsion or a thermoset gelling material deposited on the extruded meat emulsion. At the exit end of the tube, the conveyor belt naturally opens under internal stresses from its cylindrical shape to a flattened belt. The at least partially cooked sausage is then removed from the belt for further processing or packaging. The conveyor belt acts as a temporary skin to hold the meat emulsion during its ultrasonic processing.
摘要翻译：在制造法兰克福香肠，热狗和其他无皮香肠产品的方法中，将肉糜挤出到柔性输送带上，然后将其输送通过其内径等于所需香肠产品直径的管，加上两倍传送带的厚度。在凸轮式过程中，输送带在其进入管中时临时形成容纳肉糜的圆筒。然后将临时皮带滚筒与包围的肉糜挤出物一起输送通过超声波波形发生器以烹调肉糜的外层。外层可以是沉积在挤出的肉糜上的肉糜或热固性凝胶材料的一部分。在管的出口端，输送带自然地在内部应力下从其圆柱形开放到扁平带。然后将至少部分煮熟的香肠从皮带上取出以用于进一步加工或包装。输送带作为临时皮肤，在其超声波处理期间保持肉糜。

24. 发明授权

US06224930B1 Method and apparatus for the application of volatile substances conveyed in carrier gas 失效
标题翻译：在载气中运送挥发性物质的方法和装置
公开(公告)号：US06224930B1
公开(公告)日：2001-05-01
申请号：US08771400
申请日：1996-12-20
申请人： Andrew S. Inglis , David J. Lark
发明人： Andrew S. Inglis , David J. Lark
IPC分类号： A23L300
CPC分类号： A61L2/208 , A23L3/3409 , A61L2202/21
摘要： The invention relates to a method and apparatus for treating a perishable material particularly foodstuffs, pharmaceuticals and the like to extend the shelf life thereof including placing a material to be treated in a vessel capable of evacuation, evacuating the vessel and contacting the material with a volatile substance entrained in a carrier gas, the substance being capable of physical and/or chemical alteration of said material. Preferably the volatile substance is an antimocrobial volatile substance, e.g. a natural food acid such as acetic or carbonic acid, and the carrier gas is nitrogen or carbon dioxide.
摘要翻译：本发明涉及一种用于处理易变质材料，特别是食品，药物等以延长其保质期的方法和装置，包括将待处理的材料放置在能够排空的容器中，抽空容器并使材料与挥发性物质接触物质夹带在载气中，该物质能够物理和/或化学改变所述材料。优选地，挥发性物质是反物质挥发性物质，例如天然食品酸如乙酸或碳酸，载气是氮气或二氧化碳。

25. 发明授权

US06210729B1 Green color of processed vegetables containing a water-insoluble zinc salt of a fatty acid and methods therefor 失效
公开(公告)号：US06210729B1
公开(公告)日：2001-04-03
申请号：US09293855
申请日：1999-04-16
申请人： Richard C. Theuer
发明人： Richard C. Theuer
IPC分类号： A23L300
CPC分类号： A23B7/154 , A23L5/41
摘要： Disclosed are vegetable compositions having an improved green color comprising a processed green vegetable and at least one zinc salt of a fatty acid, wherein the salt has a low water solubility. The vegetable composition can also contain an enhancing agent which further improves the green color of the composition. Also disclosed are methods for preparing the vegetable composition and a food additive comprising the zinc salt of a fatty acid for use in preparing the vegetable composition. A vegetable composition having improved green color comprising a processed green vegetable and a water-soluble zinc salt with an enhancing agent is also disclosed.

26. 发明授权

US06200615B1 Method for killing bacteria in meat 失效
标题翻译：杀死肉类细菌的方法
公开(公告)号：US06200615B1
公开(公告)日：2001-03-13
申请号：US09436489
申请日：1999-11-09
申请人： John B. Long
发明人： John B. Long
IPC分类号： A23L300
CPC分类号： A23L3/015 , A23B4/00
摘要： Bacteria on and in meat, for example hamburger, is killed by subjecting the meat to an explosive shock front pressure wave propagated through an inert liquid medium at a rate of at least 6100 meters per second.
摘要翻译：在肉上和肉类上的细菌，例如汉堡包，都是以至少6100米/秒的速度使肉类经受惰性液体培养基传播的爆炸冲击前压波而死亡的。

27. 发明授权

US06177115B1 Ultra high pressure, high temperature food preservation process 失效
标题翻译：超高压，高温食品保鲜过程
公开(公告)号：US06177115B1
公开(公告)日：2001-01-23
申请号：US09490134
申请日：2000-01-24
申请人： Richard S. Meyer
发明人： Richard S. Meyer
IPC分类号： A23L300
CPC分类号： A23L3/16 , A23C19/0973 , A23C2210/15 , A23L3/0155 , A23L3/02 , A23L3/10 , A23L3/22
摘要： This invention pertains to methods for achieving the commercial sterilization of foods having a pH greater than or equal to 4.5 involving concomitant treatment of the food to two or more cycles of high heat, high pressure, with a brief pause between cycles. The pressurization schedule relies on the additional instantaneous, uniform.
摘要翻译：本发明涉及用于实现pH大于或等于4.5的食品的商业灭菌的方法，其涉及伴随处理食物至两个或更多个高热，高压循环，循环之间暂时停顿。加压计划依赖于额外的瞬时，均匀。

28. 发明授权

US06626088B2 Heating, cooking and sterilizing device 失效
标题翻译：加热，烹饪和灭菌装置
公开(公告)号：US06626088B2
公开(公告)日：2003-09-30
申请号：US10258577
申请日：2002-10-31
申请人： Takuji Ono
发明人： Takuji Ono
IPC分类号： A23L300
CPC分类号： A23L3/10 , A23L3/24 , A47J27/14
摘要： Hitherto, a cooking apparatus and a preservative food preparing apparatus have been known and practically used exclusively for the purpose of cooking foods or preparing preservative foods. There has been an increasing demand for a cooking-and-preservative food preparing apparatus, and to meet this demand, a heating, cooking, and sterilizing apparatus according to the present invention is constructed as follows: a horizontal type of cylindrical heating-and-cooking oven (1) has numerous nozzles (7) provided therein. These nozzles (7) are connected to the outlet (37) of a heat exchange (25) positioned outside of the oven (1), and the bottom of the oven (1) is connected to the inlet (38) of the heat exchanger (25) via a return pipe (43), which is fixed to the bottom of the oven (1), thus forming a circulation line between the oven (1) and the heat exchanger (25). A circulation pump (40) is included in the circulation line. First and second tanks (42) and (51) are connected at their outlets to the drawing side of the circulation pump (40), and at their inlets to the discharging side of the circulation pump (40) in such a way that the first and second tanks (42) and (51) may be selectively connected to the heat exchanger (25). A washing water tank (67) is selectively connected to the first and second tanks 42 and (51), and the oven (1) can be connected to a compressed air supply source (19) and an inert gas source. The oven is equipped with different sensors (9) to (12) for monitoring some factors.
摘要翻译：迄今为止，烹饪器具和防腐食品制备装置已知且实际上仅用于烹饪食物或制备防腐食品的目的。对于烹调防腐食品制备装置的要求越来越高，为了满足这一要求，本发明的加热烹调消毒装置的结构如下：卧式加热 - 烹饪炉（1）内设有许多喷嘴（7）。这些喷嘴（7）连接到位于烘箱（1）外部的热交换器（25）的出口（37），并且炉子（1）的底部连接到热交换器的入口（38）（25）通过固定在烤箱（1）的底部的回流管（43），从而在烘箱（1）和热交换器（25）之间形成循环管线。循环泵（40）包括在循环管线中。第一和第二罐（42）和（51）在它们的出口处连接到循环泵（40）的牵引侧，并且在它们的入口处循环泵（40）的排放侧以这样的方式连接：并且第二罐（42）和（51）可以选择性地连接到热交换器（25）。洗涤水箱（67）选择性地连接到第一和第二箱42和（51），并且烤箱（1）可以连接到压缩空气供应源（19）和惰性气体源。烤箱配有不同的传感器（9）至（12），用于监控某些因素。

29. 发明授权

US06569474B2 System for preserving food products 失效
标题翻译：保鲜食品系统
公开(公告)号：US06569474B2
公开(公告)日：2003-05-27
申请号：US09918628
申请日：2001-07-30
申请人： Robert Paul Clayton , Rod A. Bowling
发明人： Robert Paul Clayton , Rod A. Bowling
IPC分类号： A23L300
CPC分类号： A23B7/155 , A23B4/10 , A23B4/12 , A23B4/22 , A23B7/10 , A23B9/28 , A23C19/062 , A23L3/3571 , A23Y2220/51
摘要： A method for preserving a food product, such as meat, including the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. Edible films that incorporate and/or cover euhygenic bacteria on the food product are used to ensure competitive inhibition of undesired spoilage and pathogenic bacteria.
摘要翻译：一种用于保存诸如肉类的食品的方法，包括以有效数量的非致病非致病性非腐败细菌接种肉的步骤，以竞争性地抑制不期望的致病性和腐败性细菌的生长。在食品上掺入和/或覆盖生殖细菌的食用薄膜用于确保不希望的腐败和致病细菌的竞争性抑制。

30. 发明授权

US06509294B1 Composition containing bamboo charcoal and carrier having the same 失效
标题翻译：含竹炭和载体的成分相同
公开(公告)号：US06509294B1
公开(公告)日：2003-01-21
申请号：US09806312
申请日：2001-03-29
申请人： Hiroaki Tatsumi
发明人： Hiroaki Tatsumi
IPC分类号： A23L300
CPC分类号： B01J20/2803 , A01N59/00 , A01N65/00 , A01N65/44 , A23L3/3427 , A23L3/3463 , A23L3/3472 , A23L3/3481 , B01J20/10 , B01J20/20 , B01J20/28033 , B01J20/3234 , B01J2220/42 , Y02A40/943 , A01N25/34 , A01N2300/00 , A01N25/08 , A01N61/00
摘要： Provided is bamboo charcoal-mixed composition 6 having an increased adsorbability in comparison with bamboo charcoal by dispersing at least bamboo charcoal powder 8 and tourmaline powder 10 into binder 14. Also provided is carrier 2 having reodorizing and antibacterial effects by holding bamboo charcoal-mixed composition 6 on base material 4 such as nonwoven fabric and pulp. Bamboo charcoal-mixed composition 6 and carrier 2 are used for various purposes such as food preservation, deodorization, antibacteria and absorption of volatile components included in building materials.
摘要翻译：通过将至少竹炭粉末8和电气石粉末10分散到粘合剂14中，与竹炭相比具有增加的吸附性的竹炭混合组合物6。还提供了通过将竹炭混合组合物进行调味和抗菌效果的载体2 6在基材4上，如无纺布和纸浆。竹炭混合组合物6和载体2用于各种目的，例如食品保存，除臭，抗菌和吸收建筑材料中包含的挥发性组分。

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